3 1/4 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt (himalayan salt, or whatever kind is available)
2 soft sticks of unsalted butter (organic butter)
2 1/4 cups sugar (organic brown)*
4 eggs
1 cup whole milk
1 teaspoons pure vanilla extract
1/3 teaspoons of almond extract
1 tablespoon of lemon zest (organic lemons)*
* I try to use organic ingredients as much as possible but this is up to you :)
Preheat oven to 350 degrees. In separate bowl, mix dry ingredients. In a large bowl mix butter and sugar until fluffy and then slowly add combination of dry ingredients. Once mixture is fully combined divide batter into muffin cups that are placed in muffin tray. Allow cupcakes to bake for about 20 minutes or until a tester can be inserted and removed cleanly from the middle of cupcake. Allow to cool, apply icing, and enjoy!
For icing, I make a cream cheese icing with lemon zest and I apply any food coloring I desire!
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt (himalayan salt, or whatever kind is available)
2 soft sticks of unsalted butter (organic butter)
2 1/4 cups sugar (organic brown)*
4 eggs
1 cup whole milk
1 teaspoons pure vanilla extract
1/3 teaspoons of almond extract
1 tablespoon of lemon zest (organic lemons)*
* I try to use organic ingredients as much as possible but this is up to you :)
Preheat oven to 350 degrees. In separate bowl, mix dry ingredients. In a large bowl mix butter and sugar until fluffy and then slowly add combination of dry ingredients. Once mixture is fully combined divide batter into muffin cups that are placed in muffin tray. Allow cupcakes to bake for about 20 minutes or until a tester can be inserted and removed cleanly from the middle of cupcake. Allow to cool, apply icing, and enjoy!
For icing, I make a cream cheese icing with lemon zest and I apply any food coloring I desire!